You’ve been eating afternoon tea all wrong! Etiquette guru reveals the do’s and don’ts, from the ‘royal’ sandwich shape to why the pinkie is NEVER lifted (and the food that, if missing, is ‘tantamount to treason’)

Afternoon tea was invented in 1840 by one of Queen Victoria’s ladies-in-waiting, the seventh Duchess of Bedford, Anna Maria Russell.

But despite almost 200 years of tradition, many in Britain are still serving and eating afternoon tea all wrong.

Fortunately, help is at hand. British baker Warburtons works with etiquette expert John-Paul Stuthridgewho has shared his top tips and do’s and don’ts for organizing and enjoying an afternoon tea fit for royalty (and Bridgerton binge-watching sessions).

Warburtons said: ‘These tips will help you seize the occasion and make your event truly toast-worthy.’

Read on for John-Paul’s advice, which covers the ‘royal’ shape of sandwiches, why teacups should never be separated from their saucers and why it’s imperative that you don’t raise your little finger while drinking tea.

THE SET-UP

What elements should always be part of an afternoon tea?

John Paul said: ‘Sandwiches are the basics. A mixture of white and brown bread is preferred and the crusts should always be cut off.

‘The sandwiches should be light and dainty [and they] are eaten with the fingers, never cutlery.

‘Traditional fillings include smoked salmon, egg mayonnaise and cucumber.’

What is the correct shape for sandwiches?

“In traditional afternoon tea you might find them cut into ‘fingers’,” said John-Paul, “but the royal way is actually to opt for a ‘square’ cut.”

Meanwhile, not serving scones is tantamount to treason.

John-Paul continued: ‘While in hotels the third course is usually a fancy French-style patisserie, in private households a larger, more seasonal cake is best. Think of Victoria sponge cake in the summer and a carrot cake or fruity cakes in the winter.’

John-Paul said not serving scones ‘is tantamount to treason’

Are there any foods that are absolutely not allowed?

John-Paul said: ‘From the comfort of your own home it would be wrong to say that any food is an absolute no-go, but it’s worth considering what event you’re hosting – whether it’s a high tea or a afternoon tea is – and let the menu reflect that. We don’t want guests not to meet their expectations.’

How should the tea be placed? Is there a certain pattern?

John-Paul said: ‘The smartest way to set the table at home – never “set” it – is to put everything on its own plate.

‘Tiered cake trays save space in the catering industry and nothing more.

‘For a royal tea at home, suitable for dandies and debutantes, you need a separate plate for each dish, so that you can pass them out to help serve each other.

‘Tablecloths should be bright white linen and fall just above the floor, not halfway.

‘Place napkins – 12 inches square – folded in the center, in line with the guest’s seat.

‘Pastry forks, meanwhile, should be placed on the right side because they are designed for use with the right hand, unlike regular forks, which are placed on the left side for use with the left hand.’

DRESS CODE

‘The sandwiches should be light and dainty [and they] are eaten with the fingers, never with cutlery,” John-Paul said

John-Paul said: ‘Tea is a great opportunity for the nearest and dearest to come together for an afternoon of chatting.

‘It should feel grand yet cozy and homely. Smart casual is the dress code.

‘The best hotels will require tires and ban trainers. You can waive both rules at home.

‘Putting on your favorite blouse or shirt and blazer can be enough to bring elegance to your gathering. To take? Redundant. Suitors? Absolute.’

TEACUP ETIQUETTE

What is the correct way to hold a teacup?

John-Paul said: ‘The correct way to hold a teacup is to squeeze the handle while the index finger and thumb press on the handle.’

What are the common mistakes?

The etiquette guru stated, “It is imperative, whether you are sipping from a teacup or even a mug, never to lift your little finger. To maintain the majesty, keep it low.

“I also think it’s inappropriate to wrap both hands around the cup.”

Is it okay to throw away the saucer and place the teacup on a surface without the saucer?

John-Paul doesn’t want to hear about it.

He said, “Not unless you require ring marks. Under no circumstances should a teacup be without a saucer. They are a couple. Treat them as such.’

And is it milk first?

John-Paul said: ‘You may pour the tea into the cup first and then the milk (the reverse only applies to the servants’ hall). And stir back and forth, not round and round.”

How do you decorate a scone – jam or cream first?

John-Paul said: ‘If you’re not from Cornwall [jam first] nor Devonian [cream first], then it does not matter. It’s all about how you apply them. To serve, use bowls with a communal spoon, drop a portion onto your plate (never directly onto the scone) and spread the portion with your own knife, as you wish.’

What is the difference between high and afternoon tea?

John-Paul explains: ‘Afternoon tea is a lighter affair, traditionally served between 4pm and 5pm with three courses: savory sandwiches, scones and patisseries.

‘High tea consists of a savory starter with dishes such as cold cuts and even lobster and cheese soufflés.

‘The term ‘high tea’ originates from the higher tables on which it was served, as distinct from the lower coffee tables associated with afternoon tea, and does not imply a higher level of grandeur.’

For the basic ingredients needed for a high tea experience, visit: www.warburtons.co.uk.